Chemical Products

a thioformate ester of furanmethanethiol with a strong, roasted, coffee-like, sulfury odor. It occurs naturally in roasted coffee and is used to convey sharp roasted-coffee sulfur notes. It is used in coffee, cocoa, savory and nut flavor systems and in roast-flavor reconstruction. The product is manufactured under strict quality control with batch-to-batch consistency verified by […]

a vicinal dithiol with an intense, sulfurous, meaty, roasted odor. It occurs in roasted meat and coffee and is a powerful contributor to cooked-meat sulfur aroma. It is used in meat, savory, reaction and roasted flavor systems at very low levels and as an intermediate. The product is manufactured under strict quality control with batch-to-batch

a branched thiol with a powerful, penetrating, skunky, cabbage-like odor. It occurs naturally in roasted coffee, cooked meats and some vegetables, contributing strong sulfury-savory notes. It is used in savory, coffee, meat and vegetable flavor systems and as an intermediate in sulfur chemistry. The product is manufactured under strict quality control with batch-to-batch consistency verified

a furanone ester aroma chemical with a sweet, fruity, caramel-strawberry-like odor. It is the acetate of Furaneol and occurs in strawberries and roasted foods, combining fruity and caramel characters. It is used in strawberry, caramel, coffee, dessert and bakery flavor systems and in fruity fragrance accords. The product is manufactured under strict quality control with

a sulfur-containing furan compound with an intense, roasted, coffee-like, sulfury odor. It occurs naturally in roasted coffee and is a character contributor to the roasted-sulfury aroma of coffee brews. It is used in coffee, cocoa, nut, savory and reaction flavor systems at very low levels. The product is manufactured under strict quality control with batch-to-batch

a furan ether aroma chemical with a strong, roasted, coffee-like, nutty odor. It occurs naturally in roasted coffee and contributes characteristic roasted-coffee notes to flavor systems. It is used in coffee, cocoa, nut and savory flavor systems and in flavor research applications. The product is manufactured under strict quality control with batch-to-batch consistency verified by

a diketone aroma chemical with a pungent, buttery, caramelic odor. It occurs naturally in dairy products, coffee and roasted foods, where diketones contribute creamy-caramel notes. It is used in butter, caramel, coffee, dairy and bakery flavor systems and as an intermediate. The product is manufactured under strict quality control with batch-to-batch consistency verified by GC

a nitrogen heterocycle aroma chemical with a nutty, roasted, slightly bready odor. It occurs naturally in tea and roasted foods, contributing nutty-roasted notes to flavor systems. It is used in nut, coffee, roasted and bakery flavor systems and as a flavor intermediate. The product is manufactured under strict quality control with batch-to-batch consistency verified by

a sulfur ketone aroma chemical with a strong, meaty, savory, slightly onion-like odor. It is a sulfur-containing flavor compound formed by the Maillard reaction in meat and meat products. It is used in beef, pork, savory, bouillon and reaction flavor systems at low dosage levels. The product is manufactured under strict quality control with batch-to-batch

an unsaturated alcohol with an intense, earthy, mushroom-like odor, the signature aroma of fresh mushrooms. It is the most prominent odor volatile produced by fungi and occurs naturally in mushrooms, hay and many plants. It is used in mushroom, earthy, vegetable and savory flavor systems and in perfume compositions for fresh woody notes. The product

a sulfur alcohol aroma chemical with a strong, meaty, onion-like odor with roasted notes. It occurs naturally in cooked meat, coffee and roasted foods and is a well-known savory flavor component. It is used in meat, savory, onion, coffee and reaction flavor systems at low dosage levels. The product is manufactured under strict quality control

an alkoxypyrazine aroma chemical with a green, vegetal, nutty odor. It occurs naturally in roasted foods, vegetables and cocoa, contributing green-roasted nuances to flavor systems. It is used in vegetable, cocoa, coffee, nut and savory flavor systems and in fragrance development. The product is manufactured under strict quality control with batch-to-batch consistency verified by GC

an alkoxypyrazine aroma chemical with a nutty, roasted, slightly earthy odor reminiscent of hazelnut and almond. It occurs naturally in roasted nuts, cocoa and coffee, and is a recognized character compound of nut-type flavors. It is used in hazelnut, almond, roasted-nut, coffee and bakery flavor systems and in fragrance accents. The product is manufactured under

a methoxypyrazine aroma chemical with a powerful, green, nutty, cocoa-like odor. It occurs naturally in coffee, cocoa, peas and roasted foods, contributing green-roasted notes to flavor systems. It is used in cocoa, coffee, roasted-nut, pea and savory flavor systems and in perfume work. The product is manufactured under strict quality control with batch-to-batch consistency verified

a cyclic ketone aroma chemical with a sweet, nutty, bready, caramellic odor. It occurs naturally in coffee, roasted nuts, bread crust and Maillard-reaction products, and is important to roasted flavors. It is used in coffee, caramel, nut, bakery and savory flavor systems and as a reaction-flavor building block. The product is manufactured under strict quality

a furan aroma chemical with a sweet, balsamic, cocoa-like odor with roasted notes. It occurs naturally in coffee, roasted peanuts, tobacco smoke and many heated foods as a typical furan derivative. It is used in coffee, cocoa, roasted-nut and savory flavor systems and in flavor reconstruction studies. The product is manufactured under strict quality control